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Raw Summer Squash Ravioli

Raw Summer Squash Ravioli

This vegan Raw Summer Squash Ravioli is a perfect snack or light meal for Summer. It also makes a nice presentation as an appetizer for a party.
Course Appetizer
Cuisine raw, vegan, gluten free
Keyword raw ravioli, raw Summer squash ravioli
Prep Time 15 minutes
Total Time 15 minutes
Servings 12 - 24 depending on the size of your squash and if you are making half round raviolis or sandwich style raviolis.
Calories 43kcal


Cashew Spread

  • ½ cup raw cashews
  • 1 tablespoon lemon juice
  • 1 teaspoon fresh basil
  • 2 tablespoon water
  • 1 tablespoon nutritional yeast
  • 1 clove garlic minced
  • salt and pepper



  • Cashew Spread: Soak cashews in a cup of water for at least an hour to soften them. Drain. In a food processor, combine all ingredients.
  • Ravioli: Slice squash* on a mandoline at 1/16", or thinly slice with a knife, making really thin round slices.
  • Spread cashew spread on either half a round, or on the whole thing and put another squash slice on top. Smaller squash work best with sandwich style ravioli.
  • Drizzle Raw Red Pepper Tomato Sauce on top. Sprinkle basil on top.


Since these are best eaten fresh, slice squash and assemble each time you intend to eat them, or make them to eat the next day and leave the sauce off until serving.


Calories: 43kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 109mg | Potassium: 200mg | Fiber: 0g | Sugar: 1g | Vitamin A: 155IU | Vitamin C: 7.7mg | Calcium: 10mg | Iron: 0.7mg